Max’s Smoked Taco Dip

If there ever was a game day go-to on the smoker, this would be it! Max’s Smoked Taco Dip is a bold, bubbly and flavor-packed powerhouse with a punch of heat — and leaves no leftovers once it hits the table. Ground beef, chopped brisket, corn, two types of beans, jalapeño peppers and of course cheese add up to one smoky winner. Max and his father, Matt, have been cooking on the Yoder Smokers YS640 pellet smoker since Max was 5 years old. Now three years later the father-son duo cook side-by-side, having spent countless hours together shopping for just the right cut of meat, prepping, smoking, and presenting  delicious meals. Tri tip, picanha, bacon- wrapped jalapeño poppers, hot sausage dip, and jalapeño cheddar brats…and the list goes on! More to come from Max and Matt, but let’s get started on this insanely delicious smoked taco dip!

Recipe from Matt and Max Wydra


  • 1 large block of Velveeta Queso Blanco (cubed)
  • 1 lb. fried and seasoned (taco) ground beef
  • Leftover chopped brisket (if you have it!)
  • 1 can of black beans (drained)
  • 1 can of corn (drained)
  • 2-3 Fresh chopped jalapeño peppers
  • 1 can of Hormel chili no beans


Place all ingredients in a smoker safe pan.

Smoke at 225 for 2 hours, stirring every 30 minutes.

Top with freshly made Pico de Gallo and sour cream to taste.

Serve with warm tortillas and/or tortilla chips.